Year 9 and Year 10 Chinese classes had a “cooking workshop” to learn how to make and cook Chinese Wonton húntun 馄饨.

Students researched the different Wonton’ recipes and chose their favourite pork wonton and vegetarian recipes to use. In class, Ms Ding, Miss Yang and students made the pork fillings and vegetarian fillings first, then students learned the basic technique of how to wrap Chinese wonton in the wonton wrappers and, finally, deep fried the wonton in vegetable oil. Everyone made their wonton successfully and enjoyed eating them.

Year 11 and 12 Chinese students had a 'Tangyuan cooking workshop'. Students used glutinous rice powder and hand-made the Tangyuan skin. Then, one group of students made peanuts fillings by using peanut butter and salty, grated peanuts. Another group made sesame fillings with black sesame and a pack of black sesame paste. They put the different fillings into the Tangyuan skin and rolled them into balls. Lastly, boil the Tangyuan balls are cooked in boiling water.

Tangyuan tāngyuán 汤圆 is sweet rice balls with different sweet fillings. They are traditionally eaten during festivals or weddings, or any occasions such as family reunion.